Beef bones, full of marrow and gelatin, yield the perfect base for creating impressive stews and soups, and the stock makes a great binder for charcuterie. Our hearty Texas stew, made with local stout and red wine, is a cross between the classic Irish version and my grandmother’s recipe.…

Post-Thanksgiving stock is a great way to let nothing go to waste. I use the entire turkey carcass—bones, skin and all—to make a rich stock for winter soups and chilis. One of my absolute favorite ways to use the leftover meat is to make the comfort classic, chicken and dumplings, swapping out turkey for chicken.…

Earthy mushroom broth is easy to make and has a delicate but versatile flavor profile. Button mushrooms are the most economical mushroom choice but others—cremini and portobello, for instance—will also work. Though many sear their vegetables beforehand, I prefer a clear “white broth.” An optional ingredient I like to use is dried porcini mushrooms.…

If you are a fan of wild Gulf Coast shrimp, this stock is a must-have in your freezer. It’s so incredibly delectable and can be used for everything from étouffée to soups and even bloody marys (trust me on this!). Because you never want to boil crustaceans for long, it is a relatively quick stock to make, which is a good thing because you’ll be eager to put it to use for this Thai-inspired soup.…

Vegetable broth is the gardener’s best friend. Incredibly simple to make, this broth is perfect for using up a garden’s excess or for utilizing the overlooked parts of vegetables—carrot tops, onion pieces and celery bases—that would otherwise end up in the trash or on a compost pile.…

What a fabulous and fun #roadtrip up north!! Delivered the newest edition of Edible DFW to Wichita Falls Farmers Market and five wineries featured in this fall issue. Loved meeting all you wonderful people, and appreciate your raves about our magazine! You are what makes Edible DFW great!!!!!